DINNER

FIRST
Fresh Almonds, Green Beans, Peach and Grated Duck Liver Parfait
Datterini Tomatoes, Shellfish, Sorbet and Shiso
White Beetroot, Baked in Clay, Smoked Eel, Sake Cream and Char Roe

SECOND
Warm Bantam’s Egg, Celeriac, Arbois, Dried Ham and Chestnut Mushrooms
Hampshire Buffalo Milk Curd, Broth of Roasted Onions and Gruyère on Toast
Cornish Cod, Toasted Grains and Parsley

THIRD
Native Lobster, Wrapped in Shiitake, Lemon and Peas
Herdwick Lamb, Purple Aubergine Dusted with Black Tea and Olives
Aged Pigeon, Endive Cooked in Grilled Oil, Red Leaves and Vegetables
Iberico Pork, Shallot and Beer Cream, Black Pudding and Crackling

FOURTH
Brown Sugar Tart, Stem Ginger Ice Cream
Chocolate, Dark Chocolate Chantilly, Vanilla and Mint
Wild Strawberry Tartlet, Honey, Olive Oil and Thyme
Aynhoe Park Honey, Apricot, Buffalo Milk Meringue and Bee Pollen

Cheese from the Trolley, £12.00 Supplement (£18.00 as an extra course)

£135.00 FOR FOUR COURSES
Prices Include Service and Tax

Food allergies and intolerances: before ordering, please speak to a member of staff about your requirements.